As part of our ongoing partnership with Royal Dutch Veal, Chef’s Roll hosted a cooking contest with 12 incredible chefs from around the country. At the beginning of September, each of the chefs received the product – some of the highest quality milk-fed veal in the world – and got to work.

The Grand Prize was a 10L Sitram pressure cooker, a one-of-a-kind NORA knife, and a Jende leather knife roll. The People’s Choice Prize was a Sitram stainless steel 18-10 skillet. Scroll below to see who won and all of the amazing veal dishes the chefs created!

For more inspiration, follow Royal Dutch Veal on Facebook and Instagram!


GRAND PRIZE WINNER & PEOPLE’S CHOICE WINNER

Our judging panel chose this dish as the winner of the Grand Prize. It also received the most “votes” on Instagram to take home the People’s Choice Prize. Congratulations, Chef!

Chef Ryne Harwick

CDC, The Hunt Club Steakhouse at Geneva National Resort // Lake Geneva, WI

Maple and Roasted Garlic Crusted Veal Tenderloin / Candied Honey Nut Squash filled with Thyme Veal Jus / Apple Cider Poached Carrots / Carrot and Roasted Butternut Squash Butter / Toasted Edamame with Gooseberries and Dried Fig / Hazelnut Praline

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin

Custom blade from NORA knives, part of the Grand Prize Winner package.


GALLERY

Here you can see all of the entries from the other chefs who competed!


Chef Nathaniel Adams

Exec Sous Chef, Boothbay Harbor Country Club  // Boothbay Harbor, ME

Sous Vide Veal Tenderloin Roulade with Wild Mushroom Duxelles and Spinach / Smoked Chestnut Emulsion / Black Garlic Aioli / Shallot Butter Glazed Chanterelle / Asparagus and Baby Carrot / Crispy Fried Pommes Dauphinois / Beet Blood Reduction

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin


Chef DJ Tangalin

Exec Chef, Bivouac Ciderworks // San Diego, CA

Veal Loin Roulade / Fire-Grilled Carrots / Confit and Blistered Tomatoes / Tempura Golden Thread Mushrooms / Squid Ink Tuille / Herb Risotto

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin


Chef Oliver Beckert

Exec Chef, Trump International Hotel Washington DC  // Washington, DC

Veal Loin / Veal Croquettes / Parsnip Puree / Honeycrisp Apples / Brussels Sprouts / Onions / Blossoms

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin


Chef Penelope Wong

Chef // Denver, CO

Dr. Pepper-Braised Veal Shank / Sun-dried Cherries / Roasted Butternut Squash / Prosciutto filled Butternut Ravioli / Sage & Ricotta in Brown Butter and Pan Jus / Plated on Fennel-Infused Stracchino Cream with Roasted Fennel, Fennel Ash, and Parmigiana Reggiano

Cut of Royal Dutch Veal Used: Milk-Fed Veal Shank


Chef Ross Kilkenny

Chef, Calistoga Ranch // Napa Valley, CA

Coffee and Pomegranate Glazed Veal Ribs / Pistachio / Cilantro / Yogurt

Cut of Royal Dutch Veal Used: Milk-Fed Veal Ribs


Chef Nathan Lingle

Exec Chef, L’Auberge Del Mar // Del Mar, CA

Quinoa Crusted Veal Cutlets / Summer Squash Salad

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin


Chef Phillp Frankland Lee

Exec Chef/Owner, The Monarch  // Santa Barbara, CA

Veal Tenderloin Tataki /Raw Hamachi Sashimi / Purée of Butternut Squash / Maitake Mushroom Chips / Green Goddess / Puffed Quinoa / Crispy Herbs

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin


Chef Amber Lancaster

Exec Chef, Sable Kitchen and Bar  // Chicago, IL

Veal Tenderloin / Roasted Butternut Squash / Burnt Orange & Parsnip Puree / Pickled Ramp Rings / Pan-Seared Chanterelle Mushrooms / Compressed Herb Salad / Candied Marcona Almonds / Smoked Veal Demi-Glace

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin


Chef Brother Luck

Chef / Owner, Four by Brother Luck // Colorado Springs, CO

Veal Tenderloin with Lemon Verbena Pistachio Crust / Sweet Potato Purée / Nasturtium Mustard Salad

Cut of Royal Dutch Veal Used: Milk-Fed Veal Tenderloin


Chef Adam Puskorius

Exec Chef, Fixe Southern House  // Austin, TX

Fermented Apple Cider Braised Veal Osso Bucco / Autumn Pea Pot Lickers / Kale Emulsion / Crispy Kale / Wild Texas Flowers

Cut of Royal Dutch Veal Used: Milk-Fed Veal Shank


Chef Keith Lord

Director and Mastermind of Culinary, The Wild Thyme Company  // San Diego, CA

Spiral Cut Royal Dutch Veal Osso Bucco Pastrami / Rye / Brûlée Jarlsberg / Pickled Mustard / Osso Marrow Cherry Gastrique

Cut of Royal Dutch Veal Used: Milk-Fed Veal Shank


 Thanks to all the chefs who participated in our Royal Dutch Veal Contest! We loved seeing all of your creativity in your uses of Royal Dutch Veal.

If you’re interested in learning more about Royal Dutch Veal visit their website!

And make sure to follow Chef’s Roll on Facebook and Instagram, and to create a free professional chef profile in order to stay in the loop about upcoming events and opportunities like this one.

Related Posts